Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products

Autores
Meziani, Smail; Kaci, Messaouda; Jacquot, Muriel; Jasniewski, Jordane; Ribotta, Pablo Daniel; Muller, Jean-Marc; Ghoul, Mohamed; Desobry, Stéphane
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The frozen bakery market has grown significantly in developed countries over the past decade. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products. The aim of this work was to study the influence of freezing conditions (-20, -30, -40 °C and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf). Physical parameters such as specific volume, moisture, hardness, gas cells distribution and size were determined experimentally. A sensory evaluation (appearance, color, flavor, taste, texture and overall acceptability) was performed in Kougelhopf obtained from fresh and frozen sweet doughs. The experimental results showed that high freezing rates were correlated with more extended damage, yeast activity loss and lower Kougelhopf specific volume. The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process. Kougelhopf produced from sweet dough with higher yeast content (DY) presented a higher specific volume, whereas freezing rate increases its hardness. Sensory tests confirmed that experimental results were detected by panelists. © 2012 Elsevier Ltd. All rights reserved.
Fil: Meziani, Smail. Coco Lm Company (maison Alsacienne de Biscuiterie); Francia. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Kaci, Messaouda. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Jacquot, Muriel. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Jasniewski, Jordane. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Muller, Jean-Marc. Coco Lm Company (maison Alsacienne de Biscuiterie); Francia
Fil: Ghoul, Mohamed. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Desobry, Stéphane. Laboratoire D'ingénierie Des Biomolécules; Francia
Materia
FREEZING RATE
FROZEN SWEET DOUGH
KOUGELHOPF
POROSITY ANALYSIS
SENSORY EVALUATION
SWEET BAKERY PRODUCT
TPA (TEXTURAL PROFILE ANALYSIS)
YEAST
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/198105
Acceder
id CONICETDig_f1b863ee3094df554377068ee8eb9c66
oai_identifier_str oai:ri.conicet.gov.ar:11336/198105
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery productsMeziani, SmailKaci, MessaoudaJacquot, MurielJasniewski, JordaneRibotta, Pablo DanielMuller, Jean-MarcGhoul, MohamedDesobry, StéphaneFREEZING RATEFROZEN SWEET DOUGHKOUGELHOPFPOROSITY ANALYSISSENSORY EVALUATIONSWEET BAKERY PRODUCTTPA (TEXTURAL PROFILE ANALYSIS)YEASThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The frozen bakery market has grown significantly in developed countries over the past decade. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products. The aim of this work was to study the influence of freezing conditions (-20, -30, -40 °C and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf). Physical parameters such as specific volume, moisture, hardness, gas cells distribution and size were determined experimentally. A sensory evaluation (appearance, color, flavor, taste, texture and overall acceptability) was performed in Kougelhopf obtained from fresh and frozen sweet doughs. The experimental results showed that high freezing rates were correlated with more extended damage, yeast activity loss and lower Kougelhopf specific volume. The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process. Kougelhopf produced from sweet dough with higher yeast content (DY) presented a higher specific volume, whereas freezing rate increases its hardness. Sensory tests confirmed that experimental results were detected by panelists. © 2012 Elsevier Ltd. All rights reserved.Fil: Meziani, Smail. Coco Lm Company (maison Alsacienne de Biscuiterie); Francia. Laboratoire D'ingénierie Des Biomolécules; FranciaFil: Kaci, Messaouda. Laboratoire D'ingénierie Des Biomolécules; FranciaFil: Jacquot, Muriel. Laboratoire D'ingénierie Des Biomolécules; FranciaFil: Jasniewski, Jordane. Laboratoire D'ingénierie Des Biomolécules; FranciaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Muller, Jean-Marc. Coco Lm Company (maison Alsacienne de Biscuiterie); FranciaFil: Ghoul, Mohamed. Laboratoire D'ingénierie Des Biomolécules; FranciaFil: Desobry, Stéphane. Laboratoire D'ingénierie Des Biomolécules; FranciaElsevier2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198105Meziani, Smail; Kaci, Messaouda; Jacquot, Muriel; Jasniewski, Jordane; Ribotta, Pablo Daniel; et al.; Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products; Elsevier; Journal of Food Engineering; 111; 2; 7-2012; 336-3420260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.02.015info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877412000854info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:37:00Zoai:ri.conicet.gov.ar:11336/198105instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:37:01.128CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
title Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
spellingShingle Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
Meziani, Smail
FREEZING RATE
FROZEN SWEET DOUGH
KOUGELHOPF
POROSITY ANALYSIS
SENSORY EVALUATION
SWEET BAKERY PRODUCT
TPA (TEXTURAL PROFILE ANALYSIS)
YEAST
title_short Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
title_full Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
title_fullStr Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
title_full_unstemmed Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
title_sort Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
dc.creator.none.fl_str_mv Meziani, Smail
Kaci, Messaouda
Jacquot, Muriel
Jasniewski, Jordane
Ribotta, Pablo Daniel
Muller, Jean-Marc
Ghoul, Mohamed
Desobry, Stéphane
author Meziani, Smail
author_facet Meziani, Smail
Kaci, Messaouda
Jacquot, Muriel
Jasniewski, Jordane
Ribotta, Pablo Daniel
Muller, Jean-Marc
Ghoul, Mohamed
Desobry, Stéphane
author_role author
author2 Kaci, Messaouda
Jacquot, Muriel
Jasniewski, Jordane
Ribotta, Pablo Daniel
Muller, Jean-Marc
Ghoul, Mohamed
Desobry, Stéphane
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FREEZING RATE
FROZEN SWEET DOUGH
KOUGELHOPF
POROSITY ANALYSIS
SENSORY EVALUATION
SWEET BAKERY PRODUCT
TPA (TEXTURAL PROFILE ANALYSIS)
YEAST
topic FREEZING RATE
FROZEN SWEET DOUGH
KOUGELHOPF
POROSITY ANALYSIS
SENSORY EVALUATION
SWEET BAKERY PRODUCT
TPA (TEXTURAL PROFILE ANALYSIS)
YEAST
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The frozen bakery market has grown significantly in developed countries over the past decade. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products. The aim of this work was to study the influence of freezing conditions (-20, -30, -40 °C and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf). Physical parameters such as specific volume, moisture, hardness, gas cells distribution and size were determined experimentally. A sensory evaluation (appearance, color, flavor, taste, texture and overall acceptability) was performed in Kougelhopf obtained from fresh and frozen sweet doughs. The experimental results showed that high freezing rates were correlated with more extended damage, yeast activity loss and lower Kougelhopf specific volume. The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process. Kougelhopf produced from sweet dough with higher yeast content (DY) presented a higher specific volume, whereas freezing rate increases its hardness. Sensory tests confirmed that experimental results were detected by panelists. © 2012 Elsevier Ltd. All rights reserved.
Fil: Meziani, Smail. Coco Lm Company (maison Alsacienne de Biscuiterie); Francia. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Kaci, Messaouda. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Jacquot, Muriel. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Jasniewski, Jordane. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Muller, Jean-Marc. Coco Lm Company (maison Alsacienne de Biscuiterie); Francia
Fil: Ghoul, Mohamed. Laboratoire D'ingénierie Des Biomolécules; Francia
Fil: Desobry, Stéphane. Laboratoire D'ingénierie Des Biomolécules; Francia
description The frozen bakery market has grown significantly in developed countries over the past decade. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products. The aim of this work was to study the influence of freezing conditions (-20, -30, -40 °C and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf). Physical parameters such as specific volume, moisture, hardness, gas cells distribution and size were determined experimentally. A sensory evaluation (appearance, color, flavor, taste, texture and overall acceptability) was performed in Kougelhopf obtained from fresh and frozen sweet doughs. The experimental results showed that high freezing rates were correlated with more extended damage, yeast activity loss and lower Kougelhopf specific volume. The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process. Kougelhopf produced from sweet dough with higher yeast content (DY) presented a higher specific volume, whereas freezing rate increases its hardness. Sensory tests confirmed that experimental results were detected by panelists. © 2012 Elsevier Ltd. All rights reserved.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/198105
Meziani, Smail; Kaci, Messaouda; Jacquot, Muriel; Jasniewski, Jordane; Ribotta, Pablo Daniel; et al.; Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products; Elsevier; Journal of Food Engineering; 111; 2; 7-2012; 336-342
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/198105
identifier_str_mv Meziani, Smail; Kaci, Messaouda; Jacquot, Muriel; Jasniewski, Jordane; Ribotta, Pablo Daniel; et al.; Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products; Elsevier; Journal of Food Engineering; 111; 2; 7-2012; 336-342
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.02.015
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877412000854
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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